1 1/2 cups chopped roasted (leftover) Turkey
1 large onion, sliced
1/2 cup sliced celery
2 tablespoons butter
2 cups pared potato cubes
10 ounce package frozen Lima beans
1 cup hot water or chicken broth
1 pound can stewed tomatoes
10 1/2 ounce can condensed cream of chicken soup
2 cups shredded Cheddar Cheese
1/4 teaspoon garlic powder or 5 cloves fresh garlic, minced
1/8 teaspoon pepper

In a large skillet, lightly brown onion and celery in melted butter. Add potato cubes, lima beans and water. Cover and cook for 15 to 20 minutes or until vegetables are tender. Add remaining ingredients and simmer for 45 minutes to 1 hour. Serve hot.

Yields 8 cups; Serves 6.

Submitted by: CM